Preheat the oven to 200°C.
In an 8-inch, nonstick, oven-proof saute pan, heat the oil over medium heat. Add the spring onions and cook until soft, about 3 minutes. Meanwhile in a medium bowl, beat the eggs with 1 tablespoon of water. Add coriander and season with salt and pepper. Add egg mixture to pan and cook. Add the eggs and coriander to the pan and season with salt and pepper. Cook for about 8 minutes lifting the edges with a spatula, to allow any uncooked egg to flow to the bottom. Pour the Mexican crema over the top and sprinkle with the cheese. Transfer the pan to the oven and bake until puffed and golden, about 8 to 10 minutes. Serve warm or at room temperature.